Euro Snacks | Andorra

Murgues farcides amb carn de Porc

500 g morels, large
1 botifarra raw/pork sausage meat
50 g olive oil
20 g butter
10 g pine nuts
10 g raisins
10 cl brandy
Salt
Pepper

Fry sausage meat, pine nuts and raisins in half the oil, season with salt and pepper, and splash with brandy. Leave to cool.

Fill morels with the stuffing.

Place in ovenproof dish greased with the butter, drizzle with remaining oil and bake in 175°C for 20 minutes.


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